Backwoods Surf-n-Turf Andouille and Alligator chil

William Smith

By
@wsmithchef

Ok don't kill me for using a can chili. This recipe was created for a food champ chili contest where I had to use a can of Hormel chili with no beans as the base for this free style chili. Its actually not to bad once you taste it and put your own spin on it per say.


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Comments:

Serves:

6

Prep:

25 Min

Cook:

30 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I've never had alligator before and never thought of it in chili, so this recipe caught my eye. Wow! The mix of meats is just right. You can taste the creole seasoning added, but it's not overwhelming. The chili's chunky and stick-to-your-ribs good.

Ingredients

1/2 lb
diced andouille sausage
1/2 lb
alligator meat diced
1 large
bread bowl
3 tsp
chili powder
2 tsp
cumin
2 can(s)
diced petite tomatos drained
2 can(s)
hormel chili no beans large
1 medium
diced white onion
1 medium
green bell pepper diced small
salt and pepper to taste
1 clove
minced garlic
3 tsp
creole seasoning
4 Tbsp
butter, softened unsalted

Directions Step-By-Step

1
take the sausage and alligator and season with the creole seasoning thoroughly, take a med heavy duty pot and heat on high and add the butter and let melt. Once melted cook the sausage and the alligator together until cooked all the way through. It will take about 10 min until golden brown or so. Once cooked, drain on a paper towel lined plate and set aside
2
Take the onions and peppers and garlic and sweat them in a pan on med high heat, about for to 5 min or so. Add the canned chili, tomatoes and the seasoning and mix it all together and let it simmer for 20 to 30 min.
3
After simmering for ten minutes, add the meat and let it finish simmering.
4
Once its finished simmering, take and cut the top of the bread bowl off, so it looks like a lid. Take the inside of the bread out and fill with the chili and enjoy

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: Cajun/Creole